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Gluten-free Lemon and Wild Blueberry Ricotta Pancakes

Gluten-free Lemon and Wild Blueberry Ricotta Pancakes

A deliciously sweet, flavourful and fluffy weekend brunch pancake.
5 from 1 vote
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Course: Breakfast
Cuisine: American, Gluten-free, Healthy
Keyword: blueberries, Green Lemonade, Pancakes, ricotta, wild blueberries
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 people
Calories: 548kcal

Ingredients

  • 3/4 cup almond flour
  • 2/3 cup arrow flour
  • 1/3 cup coconut flour
  • 1 tsp baking soda
  • 2 tbsp coconut sugar
  • 1 tbsp lemon zest
  • 3 tbsp lemon juice
  • 1 tsp vanilla extract
  • 4 eggs free run, you want a bright orange yolk - separate yolks and whites
  • 1 cup unripened ricotta
  • 2/3 cup almond milk
  • 1 pinch salt
  • 3 tbsp coconut oil or more as needed
  • 1 cup wild blueberries regular blueberries will do as well

Instructions

  • In a large mixing bowl combine almond flour, arrowroot flour, coconut flour, salt, baking soda and coconut sugar. Whisk until well combined.
  • Separate the egg yolks and white. Add the egg white into a mixing bowl. Using a hand mixer beat the whites until they triple in size and form soft peaks.
  • In the large mixing bowl with the dry ingredients add in the lemon zest, vanilla extract, egg yolk, almond milk and ricotta cheese. Combine well with a wooden spoon, lumps of ricotta are fine.
  • Add a third of the egg white mixture into the combined ingredients, gently folding the mixture in on itself. Continue until all the beaten egg whites have been incorporated.
  • Heat a frying pan (non-stick is best) on medium to medium-low heat. Add in a tbsp of coconut oil.
  • Add a spoon full of the batter to the pan. Sprinkle a few wild blueberries over the tops. It may take 1-2 minutes if not more before you can flip the pancake. it should gently rise a little at which point fill the pancake and let it cook for another 1 to a minute and a half on the other side. The time may differ depending on how high the heat will be.
  • Serve hot. Top with extra wild blueberries, honey or maple syrup.

Nutrition

Calories: 548kcal | Carbohydrates: 43g | Protein: 19g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 195mg | Sodium: 527mg | Potassium: 165mg | Fiber: 8g | Sugar: 10g | Vitamin A: 530IU | Vitamin C: 9.9mg | Calcium: 255mg | Iron: 2.2mg
Tried this recipe?We'd love to see how it turned out! Mention @holistic_kenko or tag #holistickenko